Ingredients
12ozdark chocolate chips,or semisweet
4tbspBailey’s Irish Cream
2tbspheavy cream
1tspinstant coffee powder,optional
½tspvanilla extract
unsweetened cocoa powder,for dusting
Preparation
Stir together the cream, Irish cream, and vanilla in a heat-proof bowl, and set the bowl over a pan of simmering water.
Cook until nearly boiling. Using a wire whisk, slowly stir the chocolate chips into the warm cream until completely melted. Remove bowl from heat, cover, and chill for 1 hour or until the mixture is pliable but firm enough to scoop.
Use a small cookie scoop to scoop out the chocolate, and roll into truffles of your desired size.
Dust with cocoa powder then set aside. Refrigerate until ready to serve.
